Description

A fresh, flavorful bowl with juicy marinated chicken, crisp veggies, creamy feta, and zesty tzatziki over a cozy rice or quinoa base—perfect for weeknight dinners or meal prep.

Ingredients

1 lb chicken breast or thighs
1/2 cup Greek yogurt
2 tbsp lemon juice (freshly squeezed)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
2 cups cooked rice or quinoa
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, halved and pitted
1/4 cup crumbled feta cheese
1/2 cup tzatziki sauce
Fresh herbs (parsley, dill, or mint) for garnish

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Instructions

In a bowl, combine Greek yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper. Add chicken and marinate at least 30 minutes (up to overnight).
Prepare toppings: halve tomatoes, slice cucumber and onion, pit and halve olives, crumble feta.
Cook rice or quinoa per package directions. Fluff with fork and season lightly with salt and olive oil.
Heat a skillet over medium-high heat. Add marinated chicken and cook 3–5 minutes per side (depending on thickness) until golden and cooked through. Slice if whole.
Assemble bowls: start with rice/quinoa, add chicken and toppings. Drizzle with tzatziki and finish with fresh herbs and extra feta if desired.

Notes

For extra zest, serve with lemon wedges and drizzle with olive oil before serving.
Use pita bread or wraps for a handheld variation.
Soak red onions in cold water for 10 minutes if a milder flavor is preferred.